Cook (PER DIEM)

Summary of Position: Responsible for food preparation by following approved recipes for residents, patients, employees and visitors.

Essential Duties and Responsibilities: Reviews menus and productions sheets to prepare and produce all food needed for resident, patient, cafeteria, and catering services. Ensures that all food prepared meet the department standards for quality, freshness, taste and appearance by following approved recipes. Plans and executes the production of all food needed within the time restraints for each meal service and venue. Follows HACCP guidelines during the cooking process to ensure all food products are within safe serving temperature. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation. Uses a variety of kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill to execute culinary assignments. Provides guidance and indirect oversight of food service staff to strive for smooth and efficient operations. Reports any concerns regarding staff, food, and equipment to appropriate manager.8. Performs other duties as assigned

Education: High School, Vocational School/Technical Training

Experience: 3-5 years with large volume cooking

Licensure: ServSafe Certified preferred

Knowledge/Skills/Abilities: Ability to read, write and comprehend basic instructions in English. Can perform basic mathematical skills.

Physical Demands: See Checklist Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized. This description of job responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.#Shelton